Curried Vegetable Latkes
Servings
2 Servings
Ingredients
- 1 large eggplant roasted, flesh scraped out and drained to remove excess liquid
- 1 cup frozen or fresh peas
- 2 medium carrots grated
- 1 large sweet potato grated
- 1 large red onion grated and moisture squeezed out
- 3 egg whites
- ½ cup matzo meal or panko plus more if needed
- 3 scallions thinly sliced
- 1 tablespoon curry powder
- 1 tablespoon freshly grated ginger
- 1 tablespoon freshly grated turmeric or 2 teaspoons dried turmeric
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- Pinch of cayenne
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Extra virgin olive oil for frying
- Toppings: Greek yogurt with lime zest jarred chutney
Instructions
- Preheat oven to 200°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine drained eggplant, peas, carrots, sweet potato, onion, egg whites, matzo meal or panko, scallions, curry, ginger, turmeric, cumin, coriander, cayenne, salt, and pepper. Stir until the mixture holds together; you may need to add a bit more matzo meal or panko if the mixture is moist. Form mixture into thick cakes.
- Heat a large sauté pan with about ¼ inch of evoo, over medium heat.
- Brown the cakes until golden brown on both sides, about 4 minutes per side, and transfer to prepared sheet. Keep warm in preheated oven.
- Top with spiced yogurt and chutney.